(A life without them would be just sad, IMHO.)
One dessert Los Angeles-based certified Reiki master, yoga instructor, and meditation teacherKelsey Patelloves: peanut butter cups.
Since I was a little girl, Ive loved Reeses Peanut Butter Cups, she shares in theWell+Good Cookbook.
(Um, adorable.)
In fact, the only sweeteners in her recipe arehoneyand a touch of maple syrup.
The end result is an even more decadent and satisfying taste than the OG peanut butter cups.
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Patels recipe only contains six ingredients, and chances are you already have them in your pantry.
Below, excerpted from theWell+Good Cookbookis the full run-down of how to make them.
Your childhood fave just got a delicious, grown-up makeover.
Line a muffin tin withpaper liners.
In a small bowl, stir together the peanut butter and maple syrup.
Place one heaping tablespoon of the mixture in each prepared muffin cup.
Freeze for at least 30 minutes or overnight, until hardened.
Freeze for at least 20 minutes, or until the glaze hardens, before serving.
Store in an air-tight container in the freezer for up to 2 weeks.
Get more healthy dessert inspo inWell+Goods Cook With Us Facebook group.
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